Eggplant & couscous salad with yoghurt dressing recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant & couscous salad with yoghurt dressing recipe Recipe. Enjoy the Lebanese Cuisine and  learn how to make Eggplant & couscous salad with yoghurt dressing recipe.  

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn


Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.


Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Good Taste - February 2011, Page 28
Recipe by Gemma Luongo

More Arabic Food Recipes: 

Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread 

Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers
Moroccan tomato and chickpea salad

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